Egg Keema

Ingrédients

• 4 hard-boiled eggs ((Note 1))
• 1 medium onion (approx 3/4 cup - finely chopped)
• 2 medium tomatoes (approx or 3/4 cup - roughly chopped (Note 2))
• 1 tbsp groundnut or canola oil
• 1 inch ginger (grated (Note 3))
• 2 green chilies (thinly sliced (Note 4))
• 4 cloves garlic (minced)
• 1 tsp garam masala powder
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 130 g thawed frozen peas
• 50 ml water
• 1/2 tsp salt
• 1/2 lemon or lime (juice)
• Fresh coriander or cilantro
• Rice or naan

Préparation

1. 1

   Peel the shells off the eggs and grate them using a normal cheese grater.

2. 2

   Place the onion and tomato in a food processor and blitz until finely chopped. Be careful not to over blend until you get a paste. Chop as finely as possible if you do not have a food processor.

3. 3

   Place a frying pan on a medium heat, add the ginger, chili and garlic, and fry for a few minutes until fragrant.

4. 4

   Add the onion and tomato and fry for five more minutes until the onions are soft.

5. 5

   Stir in the garam masala, ground cumin, turmeric and salt.

6. 6

   Add the grated egg, peas (if using), then stir in the water. Stir until incorporated, and simmer for a few more minutes

7. 7

   Remove the pan from the heat and stir in the lemon or lime juice.

8. 8

   Serve immediately with rice, naan or bread rolls topped with fresh coriander/cillantro.